Preparation time: 10 minutes. Servings: 1-2
Ingredients:
1 1/2 teaspoon each of butter and peanut oil or vegetable oil
3 ounces chopped, cooked, seasoned chicken
1/2 cup fresh chopped spinach
1 tablespoon fresh chopped basil
1 teaspoon minced garlic
3 eggs
2 tablespoons diced tomatoes
1/4 cup grated Mozzarella cheese
Instructions:
Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, whip the eggs in a small bowl with a wire whip until blended but not frothy
When the fat is hot enough to sizzle a drop of water, add chicken, spinach, basil and garlic and sauté briefly, stirring or shaking the pan often (do not burn garlic)
Pour in the eggs and cook over low heat, stirring occasionally with a rubber spatula (do not over stir or allow the eggs to brown)
Remove the eggs from the heat when they are “set” but still soft and moist
Add tomatoes and top with cheese and cover briefly until cheese is melted
Divide in the pan and slide onto plates for two servings or plate whole for one serving
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